Prepping to relax

It is spring break and we get the chance to go to the beach. We have found we have to get acclimated each time we go down and it takes a couple of days. The pattern is always the same. It takes a good two days to start to breathe deeply and get on island time. The pace seems slow at first, we can’t settle, then our bodies get in the rhythm and the pace becomes perfect. By day three we have been in our floppy hats all day and find ourselves up late standing on the balcony to feel the gulf wind blow by us. By the time we have to come back to the city, we are relaxed, sun-kissed, and talking about how we can become “full-timers.”

I spent this morning making my menu for our 5 day trip. By mid-day I was grocery shopping, carefully choosing just the right watermelon, limes, and shrimp. By late afternoon the kitchen smelled of homemade baked beans, and curry, as I began cooking ahead and getting food ready. I like to have great comfort food while there, but just want to grab it and eat. No work involved. Tomorrow we will be off with Luke and Roxy in the back seat.

Here is what is on the menu:

Sliced watermelon

Fresh veggies; organic radishes, peppers, snow peas, carrots, and cucumbers with my own Greek yogurt dip using my fresh herbs for the backyard.

Curried couscous chilling in the refrigerator

Potato Salad

Shrimp cooked in butter and garlic that partnered with homemade coleslaw, avocado, and pico de gallo will make yummy shrimp tacos. This is all ready to go except the shrimp. I will cook it at “The Shack.”

Hamburger patties and cooked ground meat (for nachos)- ready to go

Chicken wings-marinating now so they stay juicy on the grill

Breakfast Croissants- fresh baked croissants, bacon,  avocado, and eggs packed away for warm breakfast sandwiches on the deck. The pico de gallo from the shrimp tacos will be scooped on top of the bacon.

Pinto beans drenched in my own sauce. They will be done in a couple of hours. I will chill them, then pack them away in the cooler. We love cold baked beans at the beach.

Split pea soup-Random I know, but yummy in cups on chilly days. Ina Garten’s recipe is awesome.

Sharp cheddar and crackers

Brownie Bites


Also ready to go:

Dog treats

Some new lanterns to put on the patio

A cute kitchen rug

Power washer

Stale cereal to feed the Seagulls

My husband will have a birthday while there so there will be one evening in which we will stuff ourselves with fried oyster sandwiches and fries, and play shuffleboard at the local bay-side bar we get to in Beverly, our golf cart.

What do you think? Have you ever gone someplace where the environment actually brought you peace and changed your rhythm?


About Comfort Cooking On Island Time

There are two things I can't resist; an old recipe handed down and passed around, and the beach. Growing up in the midwest I was introduced to true comfort food but always dreamed of a different landscape, and climate. Recently I acquired a 50 year old beach house. While stumbling after the great cooks of my past, I am focused on a future with cool waves and gently breezes......and watermelon rind pickles of course!
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One Response to Prepping to relax

  1. Pingback: Taking Back Control (I hope!) | Tapestry of Life

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